Fall 2022 Club Cheese Pairing Elevated

We have hand-selected four kinds of cheese, salami, and crackers from Jasper Hill Farm in Vermont to pair with wines in your fall club shipment:

5 oz cut of Harbison – a soft-ripened cow milk cheese wrapped in strips of spruce cambium.
6 oz cut of Whitney – a raw cow milk cheese made in a semi-firm mountain style with traditional methods that capture a true “Taste of Place.”
6 oz cut of Alpha Tolman – a raw cow milk, Alpine style cheese with a buttery, fruit & nut flavor.
8 oz cut of Willoughby – a succulent and buttery washed-rind cow milk cheese.
5 oz Babette’s Table Salami – an old-world style, slow-cured salami made with Vermont pasture-raised pork.
5 oz box of Brewer’s Sea Salt Flatbread Crackers – Made with spent grains, whole grain flour, and the perfect amount of sea salt.
A webinar to taste the cheeses and wines together on Sunday, October 16th at 2 PM PST with Zoe Brickley, Jasper Hill’s Director of Communications, E-Commerce, and Creative Works, Sheri Allen, Cheese Professional & Global Cheese Educator, Heather Kirk and Lauren Deupree, Brooks’ Wine Club Team, and April Abate, Brooks’ Director of Business Development & Education.

About Jasper Hill Farm:
Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. An underground aging facility maximizes the potential of cheeses made by the creamery, as well as those made by other local producers. Leftover whey from the cheesemaking process is fed to heritage breed pigs, roaming the woodlands beyond the cows’ pasture.

Be sure to wait for the webinar to drink these cheese-paired wines in your upcoming club shipment:

Cut-off for orders is October 6th.

Please note that cheeses will ship from the cheese company approximately 1 week before the webinar.